How to Make a Pineapple Upside Down Cake
8 to 12 Servings
- Nonstick vegetable oil spray
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
- 1/4 cup bourbon
- 1 medium pineapple
- 1 1/3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature, cut into 1-inch pieces
- 2 teaspoons vanilla flavoring
- 2 large eggs
- 1 cup sour cream
- A 10-inch-diameter cake pan with 2-inch-high sides; a compact round cookie cutter (about 1 inch diameter)
Preheat oven to 350° ;.Coat cake pan with nonstick spray; set aside. Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar seemingly dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls removed from sides of pan, about 3 minutes.
Remove from heat and whisk in bourbon (mixture will bubble vigorously). Return caramel to somewhat of a boil; cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom seemingly covered. Let cool completely before proceeding (caramel will harden).
Cut skin from pineapple, being confident unpick all brown eyes. Cut 1/4-inch–1/3-inch-thick rounds from pineapple. Using cookie cutter, remove core to rings. (If pineapple could be very juicy, drain rings briefly on paper towels.) Arrange pineapple rings decoratively along with caramel in cake pan without overlapping. (Cut rings into smaller pieces to fill any large gaps, if desired.)
Whisk flour, baking powder, salt, and cardamom within the medium bowl. Running an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 5–6 minutes. Hammer in vanilla. Add eggs one by one, beating to blend between additions. Scrape down sides of bowl. Beat egg mixture until doubled in volume and intensely light and fluffy, about 2 minutes. Scrape bottom of bowl well, being confident to incorporate all butter into eggs. Beat for 1 minute longer.
Hammer in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into pan; smooth top.
Bake cake until a tester inserted into the center is released clean, 50–60 minutes. Transfer to somewhat of a wire rack. Let cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a significant plate. DO AHEAD: Cake can be generated 8 hours ahead. Cover with a cake dome and let stand at room temperature.